Stranger truths

10 things once dismissed as nonsense that are now undeniable science

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Science is an unending search for truth, but when some truths are stranger than fiction, even the most experienced scientists find them hard to believe at first. As we learn more about the world we live in, phenomena once thought impossible are turning out to be more plausible than previously believed. From genetic memory to magnetoreception in humans, here are 10 examples of things once denied, doubted, or even feared—until evidence proved otherwise.

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Generational trauma was once considered nothing more than a poetic idea—but now, according to some scientists, it may be a measurable genetic phenomenon. Studies indicate that certain traumatic experiences can trigger epigenetic changes in DNA, influencing stress responses in descendants.

While researchers are still exploring the full scope of this phenomenon and which types of trauma can cause such changes, the findings challenge the long-held belief that our genetic makeup is entirely separate from individual life experiences.

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Once dismissed as impossible, emerging research suggests humans may have a subtle magnetic sense linked to cells in the eye.

Scientists have identified cryptochromes—light-sensitive proteins in the retina—that could allow the eye to detect magnetic fields. Although the effect is weak and difficult to observe in humans, evidence indicates we might have a subconscious geomagnetic sense connected to vision.

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The idea that gut bacteria could influence our mood or behavior once sounded absurd, but we now know the gut microbiome communicates with the brain through the vagus nerve and various chemical messengers.

Imbalances in the microbiome have been linked to anxiety, depression, and even neurodegenerative diseases.

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The phenomenon of sleep paralysis was once dismissed by science as mere fantasy, and it didn’t help that in pre-modern times it was often attributed to demonic visitation and other supernatural causes.

Today, it is recognized as a REM sleep disorder in which the brain wakes before the body. Visual and auditory hallucinations are common due to the lingering dream state.

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Until recently, consciousness was thought to require a functioning brain. However, recent experiments have revealed brain-like electrical patterns in some simpler organisms**.**

While this raises a plethora of questions about how consciousness emerges in living beings to begin with, it remains a very early field of study where much is still unknown.

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Einstein called it "spooky action at a distance," as it seemed too strange to be real. Yet years later, the phenomenon was experimentally confirmed.

We now know that particles can become entangled, so that a change to one instantly affects the other, even across vast distances. This principle underlies quantum computing, a field still in its infancy.

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People have reported feeling pain in amputated limbs since ancient times, but until recently, scientists didn’t know what to make of it, and largely dismissed it as a psychological phenomenon.

Today, neuroscience and brain imaging have confirmed it’s real. The brain retains a sensory map of the missing limb, which can trigger pain. Fortunately, mirror therapy can help retrain the brain to quiet these signals.

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Not so long ago, extreme environments such as the deep sea, Antarctic ice, or boiling vents were thought to be lifeless.

However, research has revealed microbes thriving in boiling acid, under immense pressure, and even in radioactive waste. These discoveries have prompted scientists to reconsider the origins of life and its remarkable ability to survive under extreme conditions.

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Large groups of people fainting or convulsing without any apparent medical cause were once hard to make sense of. All sorts of explanations were proposed—rarely rigorous enough to prompt scientific interest.

Today, the phenomenon is recognized as mass psychogenic illness, typically triggered by a combination of stress, anxiety, and suggestion. It has been well documented in schools, factories, and even entire towns under high pressure.

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The idea that plants could "talk" was once dismissed as magical thinking or pseudoscience. But time has proven otherwise—botanists now confirm that plants do release chemical signals to warn nearby plants of threats like insect attacks.

Even more remarkably, some plants can even detect and respond to the sound of herbivores chewing nearby.

Cheddar is a place

Did you know that these 12 everyday foods are named after places?

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From crispy French fries to juicy hamburgers, plenty of everyday eats carry the name of a city, country, or region. Sometimes the connection is real, and other times it’s nothing but a twist of history. Here are 12 tasty examples of foods whose names are rooted in places.

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This is a well-known fact by most, but it is worth repeating: despite the name, French fries likely originated in Belgium, where fried potatoes have been popular since the 1600s.

American soldiers in World War I tasted them there and called them "French" because French was the local language.

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The hamburger’s name comes from Hamburg, Germany, where minced beef patties were popular in the 19th century. German immigrants brought the idea to America, where it was served on bread.

Adding a bun turned it into the burger we know today. Now it’s a global icon, endlessly customizable with toppings, sauces, and even plant-based patties.

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Bologna, the Italian city, gave its name to this popular deli meat. Early versions were seasoned with peppercorns and fat cubes.

In the U.S., "baloney" became a smoother, milder version. It’s a lunchbox classic, often served in sandwiches, and a nostalgic taste for many Americans.

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The first of three cheeses on the list, Swiss cheese refers to a style inspired by Emmental, from Switzerland, known for its distinctive holes. The holes form during fermentation as bacteria release gases.

In America, Swiss cheese is milder than the original, but it still keeps its nutty flavor. It’s a favorite in sandwiches, melts, and even on Reubens.

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This sausage takes its name from Frankfurt, Germany, where pork sausages have been enjoyed since the Middle Ages. German immigrants brought them to the U.S. in the 1800s.

Yes, today, frankfurters are better known as hot dogs, but the original name lives on. Whether grilled, boiled, or topped with chili, they’re a summer barbecue and ballpark essential.

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Cheddar originated in the English village of Cheddar, where it was first made in caves that provided perfect aging conditions.

Over time, cheddar spread worldwide, with varieties ranging from mild to extra sharp. It’s one of the most versatile cheeses, perfect for melting, grating, or snacking.

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Dijon mustard is named after the city of Dijon in France, famous for mustard-making since the 13th century. The recipe uses brown or black mustard seeds and white wine or verjuice.

Its tangy, sharp flavor elevates sandwiches, dressings, and sauces, making it a pantry staple.

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Parmesan comes from Parma, Italy, where Parmigiano-Reggiano has been made for centuries under strict rules. It’s aged for years to develop its rich, savory flavor.

In the U.S., "Parmesan" often refers to a similar style, but true Parmigiano-Reggiano is a protected name.

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Buffalo wings were invented in Buffalo, New York, in 1964 at the Anchor Bar. They were first served as a late-night snack with hot sauce and butter.

Now, they’re a game-day must-have, coated in sauces from mild to blazing. They’re served with celery and blue cheese or ranch for dipping.

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Belgium might have lost the fries, but it retains the sprouts. Brussels sprouts get their name from Belgium’s capital, where they’ve been cultivated since the 16th century. They grow in clusters on a tall stalk.

Once unpopular, they’ve had a comeback thanks to roasting and creative seasoning. Now they’re a trendy side dish in many restaurants.

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The Philly cheesesteak was born in Philadelphia in the 1930s, combining thinly sliced beef with melted cheese on a hoagie roll.

Cheez Whiz, provolone, or American cheese are the classics. It’s a hearty, flavorful sandwich that’s become a symbol of the city itself.

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Despite the name, London broil is an American creation, not a British import. The name likely came from marketing in the early 20th century to make the dish sound sophisticated.

It refers to marinating and broiling a cut of beef, often flank steak, before slicing it thin. Today, it’s a staple in steakhouses and home kitchens alike.